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FOOD POISONING High Risk Foods High Risk Foods are those perishable foods which can support the growth of harmful bacteria and are intended to be eaten without further treatment such as cooking, which would destroy such organisms. They include : All cooked meat and poultry. Cooked meat products including gravy, stock, and roll/sandwich fillings. Milk, cream, artificial cream, custards and dairy products. Cooked eggs and products made with eggs, eg. mayonnaise. Shellfish and other seafood. Cooked rice. What is Food Poisoning? Generally food poisoning results from contamination of food and the subsequent growth of food poisoning micro-organisms. How do Bacteria Contaminate Food? Clean food can be contaminated by bacteria from:1. The people present in the workplace and their clothing. 2. Other food that is already contaminated. 3. Dirty kitchen or work premises and equipment. 4. Insects and vermin. Sometimes, harmful bacteria pass directly from the source to high risk food, but usually they rely on other things to transfer them to food. Common Food Poisoning Illnesses Illness Clostridium perfringens Contaminated Food Sources Poultry meat and meat products, especially stews, gravies and pies Meat & meat products, especially poultry. Salmonella Custard, cream, milk & egg products, & salads. Moist protein foods (meat, eggs and fish Staphylococcus products). Meat & meat products, especially poultry. Campylobacter Water, and raw milk. Processed meats & meat products, raw milk, Listeria seafood, poultry & veges etc (eg coleslaw). Meat and meat products, especially pork mince Yersinia and tongue. Contaminated water, seafood and raw milk. Contaminated food and water, unpasteurised Cryptosporidium milk or fruit juices. PREVENTION OF FOOD POISONING In most cases of food poisoning a chain of events takes place, and if we are to reduce the incidence of illness, this chain must be broken. The Food Poisoning Chain: Food Poisoning Bacteria Contaminate High Risk Food Given Time & Warmth Multiply Then infect people There are three main ways of breaking the food poisoning chain 1. Protecting food from contamination. 2. Preventing any bacteria present in the food from multiplying. 3. Destroying those bacteria that are present in the food. Relationship Between Temperature & the Growth & Destruction of Bacteria Each micro-organism has an optimum temperature where it grows most rapidly and a maximum and minimum temperature at which it will grow. Outside this range it will grow very slowly, or not at all. pH Most microbes prefer to live in a neutral environment around pH 7. Yeasts, moulds & lactic acid bacteria are the most capable of growth at low (acidic) pH.